This is a hearty meal which is sure to be a favourite amongst the boys in the family.
You can prepare the rissoles a day ahead if you like, but keep refrigerated.
Season tomatoes with dried herbs before baking if you like.
Top leftover rissoles with cheese, heat and server in burger buns.
500 g Beef mince
4 Green onions
.25 cup Parsley, finely chopped
2 Garlic cloves
1 tsp Lemon zest, finely grated
2 tbsp Dried breadcrumbs
4 rashers Middle bacon, rind removed
4 Roma tomatoes, halved lengthwise
Place all the ingredients except the bacon and tomatoes in a bowl. Season to taste with salt and black pepper, mix well to combine. Shape into 4 thick rissoles. Wrap each with a strip of bacon, secure with toothpicks. Cover, then chill for 10 minutes. Meanwhile preheat oven to 170 degrees Celsius fan forced.
Heat a large non-stick frying pan over a moderate heat, Cook rissoles for 5 minutes, turning to brown both sides. Transfer to a baking dish, add tomato. Cover with lid or foil.
Bake for 15 to 20 minutes or until cooked as desired. Serve drizzled with baking juices and enjoy.